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Ask and you shall receive (the recipe)!
The weather was too nice today to be in the kitchen cooking: low 70’s, blue sky, a gentle breeze and no bugs!! I spent all afternoon working in my flowers; some got moved, some got planted they all got their spring vitamins. All that’s left to do is mulch and that is going to wait a week or so just in case there are some lazy perennials that may still make an appearance! I have learned from experience that it’s best to have patience as some flowers take longer than others to appear! All of that exercise did perk up the appetite, which takes us back to the kitchen. A friend of mine requested a rhubarb muffin recipe. Sharon this one is for you! Combine: 3/4 cup sugar 1/2 cup oil 1 egg 1/2 cup buttermilk 1 tsp vanilla Mix together and add to above mixture: 1 1/2 cups flour 1/2 tsp soda 1/2 tsp salt Add: 1 cup finely chopped rhubarb Fill greased muffin tins 3/4 full and top with following mixture: 1/4 cup brown sugar 1/4 cup chopped nuts 1/2 tsp cinnamon Bake for 25-30 min at 350 degrees or until toothpick inserted into center comes out clean. Makes 12 muffins depends on how large you want them. Enjoy our long awaited warm weather!
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November 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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